Lipase-catalyzed hydrolysis of palm oil
| Autor: | Nget Hong Tan, H. T. Khor, C. L. Chua |
|---|---|
| Rok vydání: | 1986 |
| Předmět: |
congenital
hereditary and neonatal diseases and abnormalities food.ingredient biology General Chemical Engineering education Organic Chemistry food and beverages Oil mill Soybean oil Palm stearin body regions Hexane chemistry.chemical_compound Hydrolysis food chemistry biology.protein Peanut oil Food science Lipase skin and connective tissue diseases Corn oil |
| Zdroj: | Journal of the American Oil Chemists' Society. 63:538-540 |
| ISSN: | 0003-021X |
| DOI: | 10.1007/bf02645747 |
| Popis: | The hydrolysis of palm oil, palm olein and palm stearin, soybean oil, corn oil and peanut oil by the commercial lipase fromCandida rugosa (formerly known asC. cylindracea) was studied. The optimal conditions for the hydrolysis of palm oil by the lipase were established. The lipase fromC. rugosa exhibits an optimal activity at 37 C and at pH 7.5. The optimal oil to hexane ratio is 1 g of oil to 0.5 ml hexane. The rate of hydrolysis of palm oil by the lipase is linear on a logarithmic scale. Under the same conditions, palm oil and palm olein were hydrolyzed at the same rate, whereas palm stearin was hydrolyzed much more slowly. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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